The Start of Summer...

BBQ time!

Photo credit: 'G's Kitchen'

After a great day at work today it was lovely to come back to my flat who I share with my younger brother (who like me has a huge passion for food.) He was in a fantastic mood and extremely enthusiastic to have a BBQ.

Although it hasn't been as hot as last week it was still a lovely sunny day so I thought why not!

It was definitely worth the wait of lighting the bbq as it was simply delicious... gorgeous bbq'd Sea Bass marinated in lime, coriander, mint, ginger, garlic and chilli with bbq'd cherry tomatoes and peppers, roasted purple and orange sweet potatoes, new potatoes with chive and a baby gem lettuce salad with a truffle vinaigrette.

Here are a few photos of our supper tonight and a recipe below for my bbq'd Sea Bass...

Photo credit: 'G's kitchen'

Photo credit: 'G's Kitchen'

Barbecued Sea Bass...

1 thumb size piece of Ginger grated

2 cloves of Garlic grated

1 handful chopped Coriander

1 handful chopped Mint

1 Chilli finely chopped

1 Lime grated and squeezed

Mix the Sea Bass on the marinade ingredients and set aside for 20 minutes.

Place the Sea Bass skin side down and cook until the skin is crisp (about 3 mins)

Flip over the sea bass and cook for 1 min.

I hope you enjoy my bbq'd Sea Bass...

Have a lovely week,

Georgie xxx

  

A Love for Edible Flowers...

Photo credit: 'G's Kitchen'

For those of you who follow me on Instagram you will have already noticed my 'slight' obsession with edible flowers and the use of flowers on my canapé platters. Flowers are one of my favourite things to have around me, their beauty instantly makes me feel happy and I feel that they help so many dishes come alive!

Here are a few of my photos of dishes that I have cooked using edible flowers! 'Pansies and Violas' are my favourite, however later on in the season I love to use nasturtium's and rose petals as well.

Seared Tuna with a Pistachio and a Mango Salsa...

Photo credit: 'G's Kitchen'

Mini Poppadoms with an Asian Pear salad...

Photo credit: 'G's Kitchen'

Watermelon with Crab, Tarragon and Mint...

Photo credit: 'G's Kitchen'

Beetroot Blini's, Beetroot carpaccio, Scrambled Eggs and Smoked Salmon...

Photo credit: 'G's Kitchen'

Golden and Purple Beetroot, Edamame Bean, Feta and Salsa Verde salad...

Photo credit: 'G's Kitchen'

Sesame Tuna, Miso Mayo, Radish and Edamame...

Photo credit: 'G's Kitchen'

Do you like using flowers in food?

I would love to know!

Have a happy and healthy Friday,

Georgie xxx

P.S. Follow me on twitter on @Gkitchendiaries and Instagram @georgies_kitchen to see more of what I make and eat each day!

A Lovely few days in Kent...

Photo credit: 'G's Kitchen'

Happy Thursday,

I hope you are all having a fantastic day, I have just returned from a lovely couple of days down in Kent staying at my parents home. While it is lovely to be back in London and catching up with friends tonight I do miss the quite serenity of the countryside, my parents, my dogs and my parents gorgeous kitchen garden!!

For those of you who read my last post you will know that my mum and I have been having a great time hanging out and eating lots of delicious healthy food whilst trialling new recipes! 

My Dad is away on a business trip so it gave us the perfect excuse to cram ourselves with juices and as much raw veg as we could possibly fit it! I love having a couple of days detoxing, it always makes my skin glow more and my whole body feel energised and well nourished! 

We started our days with a vitamin packed smoothie to get us going, yesterdays' one was a delicious 'Green Smoothie' which is fantastic for our skin and packed full of iron! Why not try it and feel the benefits...

'Glowing Green Smoothie'

1 handful Kale

1 handful Spinach

1 handful Chard

1 Lime juiced

1 Avocado

3 tbsp Flax seeds (ground)

1 stick Celery

1 handful Mint

3 slices Ginger

Blend together with as much water as you desire in the nutri bullet and enjoy! (I prefer mine to be quite thin.)

Photo credit: 'G's Kitchen'
Sophia Home and I enjoying our 'Glowing Green Smoothies'...

Photo credit: 'G's Kitchen'

It is so lovely to know that all the green leaves in my smoothie came out of my parents gorgeous kitchen garden!

Photo credit: 'G's Kitchen'

Yesterday for lunch as part of our detox my mum and I had the most delicious raw salad, it was so zesty and fresh and so lovely to know that we were eating so much raw food which would benefit us greatly yet not feeling like it was a chore!

Zesty Beetroot, Daikon, Kale, Avocado and Feta Salad...

In a bowl add the grated beetroot, daikon, baby kale, avocado and feta and toss together. Add my 'Mint Yoghurt Dressing' ( recipe in my previous post 'Bright beetroot fritters and healthy Halloumi veggie stacks')

Photo credit: 'G's Kitchen'

This salad is so cleansing especially for your liver so do give it a go.

Photo credit: 'G's Kitchen'

Have a happy and healthy afternoon,

Georgie xxx

Bright Beetroot and Healthy Halloumi Veggie Stacks

Photo credit: 'G's Kitchen'

Good Morning!

I hope you are all having a fantastic day whatever you are doing. Today I am spending a rare day off at my parent's home in Kent, relaxing and trialling recipes with my lovely Mum! (Some of you may know her through her inspiring and successful lifestyle blog 'Sophia Home'.)

Last night I had loads of fun making up a new recipe, which I have to say is now my favourite vegetarian recipe.

Although it seems time consuming it is actually very quick and easy and completely worth making all the different elements to the dish as it is so delicious!!

Beetroot Fritters, Avocado Puree, Baby Kale, Mint Yoghurt and Grilled Halloumi...

Photo credit: 'G's Kitchen'

Recipe...

Serves 2 Hungry people

Beetroot Fritters

5 Beetroot, grated in the magimix 

3 Tbsp Allspice (ground)

2 Tbsp Coriander seeds (ground)

1 Tbsp Cumin seeds (ground)

Salt & Pepper

2 Eggs

3 Tbsp Plain flour

Chopped Coriander

Mix the fritter ingredients together and fry in a hot pan with 1 Tbsp avocado oil until crispy on each side. (I use a chef ring to get equal size fritters)

Place on a baking tray and bake for 15 minutes or until cooked through.

Avocado Puree

1 Avocado

1 lime (juice)

1 spring onion finely sliced

Salt and Pepper

In a magimix puree all of the ingredients and set aside.

Photo credit: 'G's Kitchen'

Mint Yoghurt

3 Tbsp Greek Style Yoghurt (I make my own but if you buy it make sure you get a thick greek style yoghurt)

1/2 Lemon (juiced)

1 Handful Mint finely chopped

Salt & Pepper

Mix all of the ingredients together and season to taste.

Mix the baby kale with avocado oil and season.

Grill the Halloumi in a hot griddle pan until golden on each side.

Plating up...

On a plate smear on the avocado and top with a fritter. Next top each fritter with some mint yoghurt and baby kale and a slice of grilled halloumi. Repeat the above steps until you have a gorgeous stack and garnish with an edible flower such as a Pansy or Viola... and there you have it... a beautiful healthy vegetarian supper!

Photo credit: 'G's Kitchen'

Please do try this at home and let me know how it goes, I would love to hear from you!

Have a happy and healthy day,

Georgie xxx

Kick Start Smoothies...

How do you kick start your day? I love to wake up and have a delicious immune boosting super food smoothie! They are so quick and easy to make and I find that they keep me going throughout the morning a lot longer than a piece of toast would.

This one is particularly tasty and with chia seeds, bee pollen kale, raspberries and blueberries, it gives me so much energy and does wonders for my skin and immune system. The ginger is fantastic for your digestive system and I find the mint makes it lovely and zingy for the morning wake up that I so often need after working late the night before cooking for private clients' parties!

I do hope you enjoy my recipe below and find that it helps with those early mornings that we all dread...

Blueberry, Raspberry, Banana and Kale smoothie...

Ingredients

1 Handful Blueberries

1 Handful Raspberries

1/2 Banana

1 Handful raw Kale

1 Handful Mint leaves

3 Slithers Ginger

1 tbsp Yoghurt

Water

1 tbsp Chia seeds

1 tsp Bee pollen

In a nutri bullet ( my personal favourite) or indeed any smoothie maker wizz up the kale, banana, raspberries, blueberries and yoghurt along with the ginger, mint and chia seeds and as much water as you desire to reach the consistency that you like.

Pour into a glass and top with bee pollen...

I find these look particularly pretty in jar glasses as shown in my pictures above and are a fantastic idea for a girls brunch!!!

I hope this inspires you for your breakfast tomorrow!

Georgie xxx

Scallop and Radish Sashimi with a Soy, Orange and Ginger dressing...

In this hot weather I find myself craving delicious fresh light ingredients whilst cooking, therefore when planning a starter for a health conscious group of friends this delicious scallop and radish sashimi sprung to mind. The contrast of the sweetness of the scallops with the peppery taste of the radishes finished with the salty citrus notes in the dressing works so perfectly together!

This is such a quick and easy recipe to whip up if you find yourself having friends round after a long day of work, yet the bright colours of the pink and purple radishes looks beautiful and impressive...

Recipe

Ingredients...

Serves 2

6 radishes thinly sliced (by hand or on a mandolin) I always use a mixture of pink and purple for the extra 'wow' factor

10 sushi grade scallops ( available through your fishmonger)

1 apple, diced and finely cubed

1 spring onion sliced lengthways in half

3 tbsp soy sauce

3 tbsp freshly squeezed juice of an orange

1 thumb sized piece of ginger grated

1tbsp grated orange zest

1tbsp sesame oil

Arrange the radishes as you wish, (I do one pink circle and one purple circle as shown above in my photo to emphasise the different colours), then using a chef ring on top arrange the scallops into an even circle and build up as high as you like. Next put the spring onion into a griddle pan until lightly charred and arrange on top along with the diced apple.

Mix together all of the dressing ingredients and pour on top just before serving, top with micro amaranth and red vein sorrel and enjoy!!

I hope you will love this recipe as much as I do!

Have a happy and healthy evening,

Georgie xxx

Canapés...

Hi everyone and welcome to the first post of my new blog, I hope you are all having a lovely afternoon in the sun and that you will feel inspired and excited by my ideas, recipes and photos!!

My aim for this blog is to share healthy recipes along with delicious treats for a healthy balanced lifestyle, along with some restaurant recommendations and other things that inspire me along the way!

As you will see in my profile I have worked as a private chef for the last six years travelling the world with private clients whilst based mainly in London. I do everything from dinner parties to afternoon teas, large drinks parties and intense health weeks involving juicing detoxes and raw vegan diets. One of my main and favourite food creations is canapé parties! Today I would like to share with you some of my photos of a recent client event along with a recipe for you to try at home! 

Rare fillet of beef with celeriac remoulade, crostini and truffle oil...

Beetroot blinis, cilantro creme fraiche, smoked salmon...

Filo cups with minted peas and broadband, pink lamb, feta...

One of my favourite lovely "G's Kitchen" waitresses...

Ok not so healthy and pretty but a definite crowd pleaser especially for the boys...

Sausage and sun-dried tomato, garlic mash...

I shall leave you with one of my favourite healthy recipes for Sweetcorn fritters, spiced avocado puree, seared tuna, red amaranth...

This is a great recipe for a canapé or you can make them bigger and serve them as a starter or a light lunch!

Recipe

Sweetcorn fritters

makes 20 canapés

1 head sweetcorn kernels removed

1 tbsp self raising flour

1egg separated

chopped coriander

salt and pepper

1 avocado

1 lime

1 red chilli de seeded and chopped finely

1 spring onion finely diced

1 steak fresh sushi grade tuna

Start by mixing the sweetcorn kernels, self raising flour and egg yolk together with the seasoning and chopped coriander.

In a separate bowl whisk the egg white then fold in gently into the sweetcorn mixture.

Fry in a little argan oil on both sides on a media heat until the fritters puff up and are cooked through then set aside.

Put the avocado, lime, chilli, spring onion and seasoning into a blender and blend until smooth, place into a piping bag ready to pipe onto the corn fritters.

Season your tuna and sear in a very hot pan until sealed on all sides but still pink in the middle. Slice the tuna into bite size pieces.

Top the sweetcorn fritters with the avocado puree, tuna and some red amaranth or a micro herb of your choice, (available to order through your local deli or vegetable supplier) serve immediately and enjoy...

Do give this a try and I would love to hear how you get on!

Have a happy and healthy day,

Georgie xxx